Simplified Sanjeev Kapoor Recipe For Preparing Ratlami Sev: Know The Secret Behind Its Incredible Taste Here.

Ratlami sev is a famous snack food native to Ratlam, Madhya Pradesh. It can be eaten as a tea-time snack or be eaten with various street foods like Poha or aloo chaat and Kela chaat. It is a crunchy, savory, and slightly spicy mouth-watering snack that can make anyone fall in love with Ratlami cuisine. The infamous chef, Sanjeev Kapoor, has shared with the world how this Madhya Pradesh snack is made. The ratlami sev recipe by Sanjeev Kapoor may be one of the easiest recipes for ratlami Sev. Let’s take a look at a simplified and easy-to-remember way of making ratlami sev.

WHAT DO YOU NEED TO MAKE RATLAMI SEV?

Ratlami Sev’s prominent flavor comes from the clove powder used in its dough. Clove gives it a slightly spicy and warm taste that tingles your taste buds. Here are all the things you need to make the tasty and mouth-watering ratlami sev:

1. 3 cups of Besan (gram flour) 
2. 2 tablespoons of Laung (clove) powder, if you can’t find this powder readily, you can make your own clove powder by grinding toasted cloves into a powder.
3. ½ teaspoon of Garam masala powder
4. ½ teaspoon of ajwaiyne or carom seeds, you can toast them and use the powder or use them as whole as well.
5. A tad bit of salt according to your taste
6. 4 tablespoons of hot oil to make the sev’s dough
7. 2 tablespoons of oil to fry the dough and make the sev
8. A chakli press and sev stencil to make the sev.

HOW IS RATLAMI SEV MADE?

Ratlami sev is enriched with many different flavors that are obtained by mixing all the ingredients together and kneading the mixture into a soft and coarse dough. Here is how you can prepare the ratlami sev according to the infamous chef Sanjeev Kapoor:

1. Take a bowl and add the gram flour (besan) and salt to suit your taste. Adding too much salt might overpower the flavour of laung and ajwaiyne, so it’s better to use it in controlled amounts.
2. Add the laung powder (clove powder), garam masala, and ajwaiyne seeds or powder to the gram flour and salt mix. Mix the masala and gram flour well to blend them together nicely.
3. Add hot oil to the mix of gram flour, clove powder and ajwaiyne, and add water and knead the dough until it becomes a soft and solid form of dough. Make sure the dough isn’t too hard or dry, or wet. Use the required amount of water so that the dough doesn’t stick to your hands.
4. Use a stencil that isn’t too thin or too thick, but just the right size for the sev. Oil the stencil and the chakli press thoroughly so the dough doesn’t stick to it and can be removed easily. Add a sizeable helping of the dough to the chakli press.
5. Squeeze the dough through the chakli press directly into a heated pan with oil. Deep fry the sev dough until it starts to separate from each other and becomes sand brown and crunchy and crispy. 
6. Set the fried sev onto a wax paper or any paper to cool down and drain the oil from the sev. Meanwhile, repeat the process and deep fry the rest of the sev dough.
7. When it’s cooled and the oil from the sev has been absorbed completely, preserve it in an air-tight container to avoid making the sev stale.
8. Now you can eat the sev as a snack or as a topping on many other savory or sweet dishes like poha or aloo Tikki or Kela chaat! 

CONCLUSION

Sanjeev Kapoor is one of the most famous chefs in India, and here we learned about his recipe for the mouth-watering savory snack, Ratlami sev. Ratlami sev is a snack native to Madhya Pradesh, it can be eaten with many different dishes or as a tea-time snack.

 It takes a very small amount of time to prepare the dough for Ratlami sev which consists of gram flour, clove powder, salt, ajwaiyne, garam masala, and hot oil. It requires a chakli press and a sev stencil to make the dough into sev while deep frying. It is an easy and extremely tasty recipe that you need to try at least once in your life!

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